A well-planned picnic calls for extraordinary treats. Cubes of lean turkey
with nuances of curry-coconut, a hint of lime with golden raisins and
crisp vibrant carrots are stuffed into choux pastry. You may also purchase
choux pastry from a bakery or supermarket.
Makes 24 puffs
2 cups (500 mL) water
1 cup (250 mL) butter
1 tsp (10 mL) salt
2 ½ cups (625 mL) all-purpose flour
8 whole eggs
eggwash for brushing
1. Preheat oven to 400°F (200°C), line a baking sheet with parchment paper and set aside. Place a 4-quart (4 L) saucepan with the water, butter and salt over high heat and bring up to a boil.
2. Add flour and stir until mixture comes together in a smooth ball for approximately 2 minutes.
3. Add the dough to the bowl of a stand mixer fitted with the paddle attachment and running on the 2 nd speed to allow mixture to cool.
4. Gradually add the eggs, scraping down the sides of the bowl into a smooth consistency.
5. Place the dough into a piping bag with a 1cm – 2cm in diameter tip, pipe 1 ½-inch circles
on the parchment paper, space 1-inch apart. Brush with egg wash.
6. Transfer to the oven and bake until golden for approximately 15-25 minutes. Let cool, cut open halfway with a serrated knife for stuffing.
3 Tbsp (45 mL) vegetable oil
2 Tbsp (30 mL) Caribbean curry powder
1/4 tsp (1 mL) ground cumin
1 cup (250 mL) coconut cream
2 cooked turkey thighs (or 1 cooked breast), cubed or shredded
1/2 medium onion, diced
1 stalk celery, diced
1/2 red bell pepper, diced
1/2 Scotch bonnet pepper, finely diced (optional)
1 ½ cup (375 mL) mayonnaise, divided
1 Tbsp (15 mL) Dijon mustard, divided
Juice of 1 lime
2 Tbsp (30 mL) sultanas (golden raisins)
3 rainbow carrots, julienned
Salt and pepper to taste
1. In a skillet, heat oil over medium heat. Add curry powder and cumin and cook, stirring to release the oils, for 3 minutes. Add coconut cream and continue cooking for another 2 minutes. Remove from heat and set aside.
2. In a large bowl, combine cubed turkey, onion, celery, bell pepper, Scotch bonnet pepper (if using), 1 cup mayonnaise, 1 tsp mustard and lemon juice and mix.
3. Add curry mixture to the turkey and mix well. Fold in raisins, carrots, season with salt and black pepper to taste. Spread additional mayo and mustard over choux pastry puffs, generously add a scoop of turkey salad, top with remaining puff pastry.
Serve with vegetable sticks or potato chips.
TIP: Always keep mayonnaise-based sandwiches in a shaded area inside of food safe bags in an ice cooler.